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Wednesday, March 31, 2010

Dried Fruits take the prize for being packed with Fiber which will keep you feeling full longer. This is because the nutrients are concentrated in the solids when the water is removed. Dry fruits are rich in vitamins, minerals and an excellent choice for snacking. Plus can be easily incorporated in recipes.I make this dish at home more often than not simply because I love the flavor explosion coming from different fruits and the crunchy texture from the nuts. The fiber packed goodness is just an added bonus. Enjoy it with Citrus Potatoes N Peas as I did yesterday.
Other dishes with a sweet kick that may be of interest - Conquer Cancer Cups, Celebrating Citrus Fruits, Rice Noodles(Sevai) in Yogurt Sauce, Edible Festive Wreath, Homemade Muesli

Ingredients:

Long-Grained Rice - 1 cup, soaked 20 minutes prior to cooking

Slivered Almonds and Cashews - 1/4 cup

Dried Figs, Apricots, Craisins, Raisins - 1/4 cup

Cloves - 4

Onion - 1/2, medium, diced

Milk - 1/2 cup

Water - 1 cup

Salt for taste

Green Chilli/ Serrano - 3, vertically slit

Cumin seeds - 1/2 tsp

Fennel seeds - 1/4 tsp

Olive Oil - 4 tbsp

Procedure:

In a thick bottomed saute pan add a tbsp of olive oil and fry the mixed nuts. Once they are browned add the dry fruits and quickly toss around. Remove after a minute and set aside.

In the same pan, heat the remaining oil and add the cloves, cumin seeds, fennel seeds, onions, chillies.Saute until the onions are browned.

Add the soaked rice and fry gently till they are coated in oil.

Pour the milk and water. Mix gently. Sprinkle salt and check for taste. Add more if needed.

Throw in the sauteed nuts and dried fruits.

Lid the pan and cook on a medium flame for 10 minutes.

Sprinkle more water, if needed until the rice is cooked.

Serve hot with any side dish choice.

Makes 2-3 servings.

Note:

To make this rice EXTRA festive, soak a few strands of saffron in the milk prior to adding it to the pan.